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For the white mixture: Special Sapin-Sapin
2 ½ c glutinous rice flour

1 ¾ c white sugar Yield: 2 small bilao
4 c coconut cream For the kutsinta
1 c all purpose
2 c condensed milk flour sifted For the latik:

2 tsp lye water 1 c cassava starch 3 c kakang gata
1 c buko strips sifted 1 ½ c sugar

For the ube mixture: Bring to a boil and
2 ½ c glutinous rice flour 3 c coconut cream let it simmer till it
3 c halayang ube 1 ¾ c brown sugar forms into latik.
2 tsp lye water
4 c kakang gata Wilted banana
1 c melted butter leaves

2 ½ c condensed milk butter for greasing
2 tsp lye water grated cheese

Fill half of the steamer with water and bring to a boil.

Prepare the kutsinta mixture. Blend well. Pour the kutsinta batter
mixture into two small size bilao molder lined with wilted banana
leaves and steam for 30 minutes.

Next, combine the ube mixture in a bowl and pour into the

steaming kutsintaand steam for 30 minutes.

In another bowl, combine the white mixture. Check if the ube
mixture is done. If so, pour in white mixture and steam for another

30 minutes.

When sapin sapin is cooked, top with latik and grated cheese.
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